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Zurich Herald, 1943-07-08, Page 3hese days, when tea must yield the utmost in flavour, q uaclUty is of supreme importance. Ask for 3 Ell NY TORSO By J, C. Woocliwiss CHAPTER XIV `The minute band of his watch crept forward very slowly until It reached the quarter to, and he was just ;beginning to wonder if something had gone wrong, '1V Ten the vicarage door opened, and in the flood of ]fight from the hall, Hopton saw Galesbourne come out, carefully close it after him, come down the steps and walk swiftly in the direction -of the mows. The trick had worked, and as soon as the padre was out of sight, Hopton came from his hid- ing place and rang the bell loudly. Almost- stamping with 'impatience be waited for what seemed an in- credible time, until the door was opened by an old man in a black, tailed coat and striped trousers, who blinked at him stupidly and, cupping his right palm behind his ear, asked the visitor's business in a high pitched, quavering voice, '"Good evening," roared the De- tective, "I'm Inspector Hopton and the Vicar was kind enough to in- vite me here for a cup of coffee." "Oh, 1 see sir," nodded the old man; "the Vicar's out for the mo- ment." "Couldn't I come in and wait for him?" bawled the Inspector, fear- ful lest the old man should shut the door in his face. "Yes, sir, •I expect that wou]d be the best thing to do," he said Ass the Detective stepped quickly 9n. "I don't think the Vicar will - be very long, if you'd care to wait in his study." -Che wide hall was papered in red, and bright with copper and brass ornaments of Elastern de - align which were suspended by (lords from the picture rails. "Please sit down here and wait, sir," be said indicating a cosy looking chair as he spoke. "I'll go and get the coffee If you'll excuse me." He turned, and made silently for the door, but Hopton had no Intention of letting him go with- cut ithcut snaking some attempt to get the indormalon he required. "There's no: -hurry!" he cried in voice which pulled the deaf man iGp. "I want to talk to you for a few minutes, Mr. !Smith." The old man turned with a scar- ed look on his face,—the look of a cowed animal, and shook his bead slowly. "Sorry, sir," he replied in a low tone, "but The Vicar don't allow tae to talk to visitors. I'd get,— Ifwell,—I'd probably get the sack he came in and caught me gos- siping, --so, if you'll excuse me, air,—" He broke off abruptly, and end- qd the sentence with. a little hope- less gesture which drew back his immaculately starched cuffs. To his surprise, Hopton caught a fleeting glimpse of the man's wrists and saw that they were black with bruises. Obviously Mr. Smith was not nearly so senile and foolish -aa he appeared. In an instant he had read the suspicious look on the Detective's face and, wwkwaadly shuffling his cuffs down- over the suggestive marks on his arms, he went out of the ISSUE Na. 28-43 D pH. 11 se co reeoamo ors la ow • as cam sigmas cam wergestu go. we lees $2.50 SENDS 1,000 "BRITISH CONSOLS", "LEGION"-, "MACDONALD'S. MENTHOL", "SCOTCH BLENDS" or "EXPORT" Cigaretfes to any single Military Address Overseas Writers to the Canadian Army OVERSEAS end CANADIANS IN UNITED KINGDOM FORCES tPosipaidi. Moll Order and Remittance tot- OVERSEAS DEPARTMENT W. C. MACDONALD INC. P.O. Box 1929, Place d'Armes, Montreal, Canada Ottersubiecl to any change in Government Regulations ? r k vC"nkYg,� s2LKr '�.Wc•3�� <x. @y �n"1•R � • room muttering to himself.' Hopton sat pondering over this new facet and decided one, point was quite clear, namely, that Mr. -Smith was in terror 'of his master and that it would be hopeless 'to etxract any information from him unless he could be got away from the Vicerage. Ile had just reached this conclusion when the telephone on the desk began to ring. Hopton hesitated, but remembered that the old servant was probably too deaf to hear the bell and then, prompted by it sudden over -master- ing temptation, rose and put the receiver to, his ear. Hardly had he done so. when a thick, guttural voice began to speak. "That you, -Vicar?" "Yes," replied the Detective, feigning Galesbourue's voice as nearly as he could. His reply was followed by a short pause, as if. the caller was suspicious, before his voice began again in a queer stream of foreign sounding words: "Kil newka, clessima dente ra- ban, 11 dewcot. Wass jasima?" The rising inflection on the last word assured Hopton that the oth- er had put a question. "Um," he replied, muffling his voice as much as possible. The person at -the other end waited before he began again. "Wass dessima dewcos Hopton?" The Detective started involun- tarily as the heard his name, The fellow was talking a pre -arranged code! Whatever the cost, he must try to discover its meaning, "It's quite safe," he said, pring- ling with excitement. "This line's bad tonight,—I can scarcely hear you. Repeat your message in Eng- lish." ng- lisp " The only reply was a grunt of fury from the other end: "Wass Basta! ! !" and the .re- ceiver was crashed down. "Curse! ! 1" muttered Ilopton and was about to return to his chair when a sarcastic voice began to speak behind him. "Irritating things, these 'phones, Inspector. So kind of yo% to ans- wer it during my absence!" Hopton wheeled round to find the Rev. Charles Galesbourne stand- ing before the fire, a smile wreathing his mouth as he ob- served the other's discomfiture. Cool as Hdpton was, it took an extreme effort of will power to prevent him betraying himself at that moment; but somehow he managed to replace the receiver with the nonchalant air of com- plete innocence. "Ah, I didn't hear you come in, sir," he said good humouredly. "Pity you weren't here a minute sooner: I'm afraid the person who wanted you has rung orf." "What a nuisance'." commented the padre in a sarcastic tone. "won't you sit. down, Inspector, and enjoy the fire?" "Thanks,'? replied the Detective. ROSE DESIGN IN FILET CROCHET Design No. 1215 A crocheted chair net done in rose filet is beautiful. Easy to• create in white or ecru. Pattern No. 1215 contains complete in- structions. To order pattern; Write, or ;end above picture with your name and address with 15 sends in coins or stamps to Carol Rimes, Room 421, '73 Adelaide St. Went, To- ronto, PARDON, BUD High capers in 'steel helmets were cut by American soldiers somewhere in North Africa as Red Cross gave a block party . for boys back from the front. Shortage of girls made cutting - in scenes like this numerous. ' ."I didn't quite know what to do when your 'phone started to ring. Your servant is so deaf, isn't he?" "Yes, the poor fellow's very af- flicted," agreed Galesbourne, sit- ting opposite his guest and fixing a pair of large brown eyes on his face in a most disconcerting man- ner; "still, deafness is sometimes`' an asset in a servant. That• sounde unkind, but I hate people about me who listen to everything and carry on a• sort. of domestic es-. pionage. But I'm forgetting; who, was the caller just now?" An anxious look tied come into his eyes belying the calmness with which he asked the question. "Pm afraid I can't tell you. sir." replied the Inspector truthfully. "Its was a man speaking in a foreign.: lan.gliage." "In a foreign language? Now I wonder who that could have been?" pondered the Vicar. "You couldn't tell me if he was speaking in French or German, by any chance?" "No, sir," answered Hopton boldly. "It was no language I've ever heart]. It sounded like a code of some sort." "A code? How very odd, Inspec- tor!" The parson looked up sharply • again as he spoke; but. after a • pause he began •to chuckle. "I think 1 know Who it was," he said.. "One of my young men; playing a practical joke, no doubt. Dear me, that's rather funny to think he got the wrong person." and he began to laugh. in a dry, mirthless manner, which. was an obvious pretence. "As long as it was nothing im- portant, I don't feel so guilty, sir," Hopton returned. "Guilty? But why should you feel guilty, my clear sir? You die] the only thing possible in the cir- cumstances. We've nothing to hide here, I assure you." The last sentence was said al- most in the manner of a chal- lenge but the wily detective was far too cunning to notice it. "Ah, well, sir, 'an honest heart's worth a King's ransom'," he quot- ed with a grin. "That's true," agreed his host cordially. "And you couldn't under- stand a single word of this mum- bo -jumbo, of course?" "I think it would be a clever man who could," Hopton at'sured him. "I never heard such a lot of gibberish," Galesbourne leant back and burst into a genuine peal of laugh- ter, in. which the detective imag- ines] he could trace a note of in- tense relief. (Continued Next Week) .any Fancy Names For Rabbit Skins With the exception of "-sheep, the rabbit is doing more to keep hu- manity warm that any other ani- mal, says Lionel -Stevenson, pro- vincial zoologist, in a bulletin is- sued by the Ontario Veterinary College. Ile goes on to give 60 "trade names," under which rab- bit shins are sold after they have been dressed, dyed and made up into garments. • In this list, the rabbit is found masquerading as seal (Arctic, Australian, Baltic, Baffin Coast, Diectric, Freneh, Glo, Northern, Nordic, Near, Nu- bian, Polar, Red River, Roman, Russian, Sealine, Siberian and Super), as well as various varie- ties of lion, fox, leopard, tiger, beaver, lynx, mole, chinchilla, sable and ermine. No wonder that rabbit pelts sup- ply half the fur garment material used. The skins are "extensively" 'used in garments, trimmings, lin- ings, felt and glue. Most of the rabbit skins used In the Ontario fur manufacturing industry have to be imported from countries where rabbit breeding is an im- portant apart eel tete anitna1 hits- bandry. TAIILE TALKS GAME O. GHAMSERB Some Requests About Lamb *he leg of lamb for roasting anal the chops for broiling are the generally well known cuts of lanatb but, to be economical, con- centrate on breast, shank and neck. Ln .cooking• lamb the cardinal • principle is the same as all meat cookery, that is, "cook` at a mod- erate temperature, at least most of the time.' Any meat cooked at high temperature loses juice and flavour; it also shrinks and becomes dry. For roasting tender cuts: there :are- two important rules.' The first -use no lid on the pan; the second,—add no water. Covered . roasters and added water go to snake steam and when meat is cooked with steam the flavor is lost and also the meat juices. The fat on lamb hardens at higher temperature than the fat on other meats, so be sure to 'serve lamb either piping hot or `. cold; not lukewarm. Stuffed Breast of Lamb 8 lbs. breast of lamb 1 tablespoon minted onion 3t Cup diced celery '/s cup butter. li 6 cups soft bread calumbs 3/IA teaspoon salt Dash of pepper % teaspoon sage % teaspoon nutmeg • teaspoon thyme ' 1 egg slightly beaten ;tx % cup boiling water k3 sh cup mint jelly 3/4 cup vinegar .;; 3 tablespoons flour 2, cups water Sprinkle the lamb with salt a• nd pepper. Fry the onion and celery In 'the butter until delicately 'browned. Add the bread crumbs and cook about one minute, mix- ing gently. Remove from the heat Wand add the salt, pepper season - Ings and egg, tossing with a fork 'until well nixed. Place stuffing on 'one side of each piece of lamb and ;fold the other side over the stuff- ing, making two or three rolls. Tie 'each roll separately and place in a baking pan. Bake in an uncov- ered dist' in ]Tot oven for 15 min- utes. Add the boiling water, cover and bake in a moderate oven for '1% hours. Spread with mixture of jelly and vinegar. ]lake uncover- . for 15 minutes longer, basting ;,frequently. Pour off the excess ;fat, leaving two tablespoons in the pan with the dripping. Add the flour, blend well and add two cups :.water. Stir constantly and cook until- smooth and thickened. Sea- ' .'u <to taste and serve with the sob.' 'Yields 5 servings. •Lamb Fricasse 2 lbs breast of lamb 6 cups boiling water 4 small onions 4 small carrots 1 turnip. quartered 1 teasrmon salt 34, teaspoon pepper */4 cup flour s/,s cup mid water , Ciit lamb in small pieces, place in kettle. add water and cook slowly until tender. about two hours. Prepare vegetables and put them in the kettle with the meat' after it lies cooked ,for one hour. Add salt and peppeanti continue to cook until the meat and vage- - :rabies aro tender. Lift meat and vegetables to service platter. Make a paste of flour and cold water, add to the stock and cook until thickened. stirring constantly, about five minutes. Pour over the meat and t egetables on the plat- ter. Lamb Culets With Celery Sauce 4 tablespoons butter % cup flour 3% cups milk 2,h teaspoon salt Pew grains pepper 3 cups ground cooked Iamb 1 .egg 2 tablespoons milk Dry bread crumbs teaspoon Worcestershire sauce )!s teaspoon celery seed xA 'Cup celery stock 11,cup finely chopped cooked celery Melt the butter in a double bail- er, add flour and mix well. Add -114 cups of milk gradually and cook, stirring constantly until .thickened. Add salt and pepper. Add 1 cup of this lance to the Iamb, mix well and chill. Shape the lamb mixture into chops or cutlets and insert two inch pieces of macaroni ends to resemble 'bone. Dip in slightly beaten egg, mixed with two tablespoons of milk. Roll in crumbs and fry In deep fat or saute until deep brown. 'Serve with celery sauce made by adding to the 4nuslnder of the white sauce, Worcestershire sauce, Oelery seed, celery stock and rt- ' Maiming milk, Mix well and re- boot. tsltss Chambers welcomes persoynal letter* from Interested renders. she El pleases] to receive suggestions on topless for her column, and is always ready to listen to your "pet peeves." nequenta for recipes or special menus are in ,rder. Address sour letters to «Miss Sadie Iii. Chambers, 78 West Adelaide St., Toronto." ' Send etnntped self-ad- drr ell *antelope It rosy 'tub a r7sp. ve Mem thls•A•loteche WHEAT dad '09 C11 ltd Whole grain cereals are one of the health•pPote(tive.foods that our Nutrition Authorities ask us to eat daily. Nabisco Shredded Wheat is a whote grain cereal +-•100% whole wheat, with all the bran and wheat germ, in its most easily -digested form. Children espectatly need the food -energy and food -value that Nab$sca Shredded Wheat helps to supply. Serve Nabisco Shredded Wheat and buy War Sayings Stamps—regularly. THE CANADIAN SHREDDED WHEAT COMPANY, LTD. 8438 Niagara Falls, Canada Bevin Solves Labor Prblem Obtained Help of Labor, Says New York Post You don't get very; many speech- es from Ernest Bonin, British Min- ister of Labour and National Serv- ice, but he has done one of the biggest jobs of the war. It's an odd thing, but Mr. Bevin has been loping along. about a year ahead of us on almost every problein, solving then. and teaching us a lot, if we but cared to learn it. Bevin has drafted labour under the British National Service Act and Control of Employment Act. Out of a population of 33,000,000 between the ages of 14 and 65, 22,000.000, or two out of three, are in the Armed Services or in fac- tories or other war work. Bevin found out a few things while doing all this. He found that he couldn't even make. a start until the cost of living bad been pegged down tight. This was done, largely by the use of subsidies for food pro- ducers. Amazing Discovery. Beviu found that control of in- flation, including prices, profits, wages, was one indivisible problem that could not be chipped at piecemeal. You can't make striking a crime, and also put up the price of food. You can't freeze wages and do nothing about profits and executive salaries. You can't build a total war sys- tem on ifs, ands, buts and excep- tions. But Benin's most amazing discovery was that this war is not a war against labour, but a war against Hitler. He need- ed the help of labour. He obtained it through the greatest program of Labour -Management Collabor- ation the world has ever seen. But, first. all the essential condi- tions were set up. Cut Hay After The Sun Shines To the old adage, "Make hay while the sun shines," modern science added today the indica- tion farmers should do their hay- ing in the afternoon, Preliminary studies at the New York State Agriculture College, reported by Prof. Otis F. Curtis, show the food content of alfalfa and other hay and forage crops is influenced by the time of day at which they are cut. Farmers who cut such crops in the late afternoon, instead of in the morning, may stow away in their barns and silos hundreds of pounds more of actual sugar and starch for their livestock, Curtis declared. The reason, he explained, ix that all carbohydrates are manu- fnctured by plants from carbon - dioxide and water only in the presence of light, and "it stands to reason, as the tests have shown' that the plant tissues contain this most food after a full day o,# sunshine." Happy "Adventure In Neighborliness" An "Adventure in Neighborli- ness" was tried in Chesley last year, says The Wiarton Echo. By it 19 knitting groups were formed, usually of women living in the same neighb&hood, who didn't play bridge but who were glad to meet regularly and sew or knit for the soldiers. The groups were the idea of Mrs, Stewart bialeolm and over 300. women joined. Ten cents a week per member was paid and the grand total of $532 was real- ied. It seemed a well worth- while project and brought a lot of women into definite war work who would otherwise have been left out in the cold. YOUG P hex FLAT ON HIS BACK ! William Oliphant and William, Jr. show how it's done ,jiu Jitsu style. Mighty handy thing to know. Handy to know a'bowl of Kellogg's Corn Flakes tastes wonderful anytime, too. "Gives me real zest for breakfast," says father. "We eat them at our house all hours," says son. By independent survey, Kellogg's Corn Flakes are the favourite in a majority of Canadian homes, Ready to eat in 30 seconds, they leave no pots and pans to wash. Economical, too. Get some tomorrow. Made by Kellogg's in London, Canada.